- 1 pound pork butt (see Note)
- 2 cloves of garlic, finely chopped
- 1 cup BBQ sauce
- 1/2 cup quinoa
- 1 cup water
- 8 small corn or flour tortillas
- 2 avocados, cut into 1-inch cubes
- Juice of 1 lime
- 1/2 small red onion, thinly sliced
How to make this recipe
Add the pork butt, garlic, BBQ sauce and enough water to bring the liquid half way up the side of the pork to a medium-sized heavy-bottomed pot. Bring it to a boil over high heat then reduce the heat to low, cover, and simmer gently for 3-4 hours, or until the pork pulls apart easily with a fork.
Remove the pot from the heat, place pork in a large bowl and shred, using 2 forks.
Place the pot with the cooking liquid back on the burner and raise the heat to high. Boil, stirring often, until the liquid reduces to the consistency of BBQ sauce. Pour the reduced cooking liquid over the shredded pork and mix well. Salt to taste.
Add the quinoa and water to a small saucepan over high heat. Bring to a boil, then reduce the heat to low and cook, covered, for 12 minutes. Remove from the heat.
Preheat the oven to 250°. Wrap the tortillas in a clean damp dish cloth and place in the oven for about 5 minutes just to warm them through.
Mix together the avocado, lime juice and a pinch of salt. Serve the BBQ pulled pork with quinoa, the avocado salsa, sliced red onions and tortillas.